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Saturdays whistle pig hunt.

Discussion in 'Varmint Hunting' started by alleyyooper, May 19, 2017.

  1. alleyyooper

    alleyyooper G&G Enthusiast

    64
    164
    Michigan
    Received a call from a farmer who wanted us to come and do something with his ground hog population. Said he has always had them around and they never bothered him much because they never seemed to eat much of his alfalfa. But they are now digging in the fields and making a mess. He was told we could help him out so the calls went out to others in our group. Was John and his disabled cousin Mikey, Dean and myself this time.

    Since the last time I had went whistle pig hunting with these guys I had fell on a broken branch with a stub in the grass and ripped open my recent replaced knee incision and spent 3 hours in ER ,my clown friends just had to make sure I was prepared this time. We got Mikey’s specialty built side by side unloaded then the guys brought out my new first aid kit. The kit contained 2 maxi pads since the last time I had bled really bad and scared Dean bad, several rolls of gauze in different widths, some white medical tape, a part of a roll of duct tape and a few needles and spool of white thread bottles of different disinfectant, tubes of salves too.


    Now that the laughs had subsided we headed out to the hunting fields. John went with Mikey and set up on a hill side overlooking one field, Dean and I worked down a fence line near a few trees to set up. Dean and I had not even reached our spot when we heard Mikey’s 222 mag fire, soon followed by Johns 204. Dean and I finally got all set up and started looking for chucks in the field, that had recently had half taken off as green chop for the cows. Soon I spotted a couple and told Dean to take the closer one on my signal. I saw mine fall and do a single kick and Deans also died. Dean was using a Ruger 77 17 wsm he had recently found at a gun shop used gun rack and bought.

    Finally we were not seeing any more chucks and not hearing any firing from John and Mikey. I was just telling Dean we should go pick up the chucks and go see how John and Mikey were doing when we saw them drive over the hill. We had gotten 16 whistle pigs between us in just over 5 hours. Decided we would take them to Johns and butcher them out. John knew a family where dad had a stroke and they were having a tough time so we called and they took 10 of the pigs from us the other 6 we divided up between our selves.
    When cleaned properly they cook up great and taste great too.

    :D Al
     
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  2. neophyte

    neophyte Wonderment :) Forum Contributor

    alleyyooper: Sir; What fun friends :) rolling piggys and life-breath giggles :)
     
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  3. DWFan

    DWFan Handgunner Forum Contributor

    Sounds like fun to me.
     
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  4. Jaison

    Jaison Here comes the boom! Forum Contributor

    Nicely done. Pest control, bang stick fun and good eats.

    Well done, sir.
     
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  5. animalspooker

    animalspooker G&G Evangelist

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    You can eat ground hogs? Well, you can eat anything, but you DO eat groundhogs? I had no idea!

    ^^^nice avatar jaison
     
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  6. The_Wardog

    The_Wardog G&G Enthusiast

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    Florida
    Thats good of you to help those in need.

    As an aside, have you thought about buying some milsurp knee pads? The ones with the ridges are best, and when at a range or plinking do a good job of shielding knees from possible injury. I kept a set of mine and love them.
     
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  7. alleyyooper

    alleyyooper G&G Enthusiast

    64
    164
    Michigan
    Yes we eat whistle pigs, their vegans you know.

    First and formost when you wish to cook a wild critter the prep is the most important step. You want to keep the critter clean as you skin it remove any hair or feathers on the carcass remove all glands on those critters that have them. It is also a good Idea to remove fatty deposits/tissue. Try to age the critter also, older animals can be tough and are better suited to a long slow cook method.

    Roasted wood chuck
    1 woodchuck
    2 slices bacon
    Potatoes, carrots, onions
    2 onions or 1 onion and 1 apple
    Salt and pepper to taste
    4 c. water

    Soak woodchuck in salt water for 24 hours before cooking. Rinse well and place in roasted. Put onion and apple in cavity. Lay bacon over breast. Salt and pepper to taste. Place vegetables around woodchuck. Add water. Place in 350 degree oven and roast for 3 to 4 hours


    FRIED WOODCHUCK

    1 woodchuck
    1 tbsp. salt
    1 c. flour
    3 tbsp. fat

    Clean woodchuck and cut into 6 or 7 pieces. Parboil in salted water for 1 hour. Remove from broth, roll in flour and fry in hot fat (deep fat may be used) until brown

    STEWED WOODCHUCK

    1 woodchuck
    2 onions, sliced
    1/2 c. celery, sliced
    Flour
    Vinegar and water
    Salt and pepper
    Cloves

    Clean woodchuck, remove glands, cut into serving pieces. Soak overnight in a solution of equal parts water and vinegar with addition of a sliced onions and a little salt. Drain, wash and wipe. parboil 20 minutes, drain and cover with fresh boiling water. Add 1 sliced onion, 1/2 cup celery sliced, a few cloves, salt, and pepper. Cook until tender, then thicken gravy with flour.

    WOODCHUCK IN SAUCE

    1 woodchuck
    1/4 c. salt
    4 mint leaves
    1/4 c. oil
    1 clove garlic, chopped
    Salt & pepper to taste
    1/2 c. vinegar
    2 c. tomato sauce
    Pinch of basil

    Remove scent glands from woodchuck. Soak 8 hours in cold water with salt. Cut in 8 pieces and boil 15 minutes. Rinse and repeat soaking process. Rinse again and boil with mint leaves for 45 minutes. Drain and brown with oil and garlic. Salt and pepper both sides. When browned, add vinegar. Cover and let simmer 8 minutes. Remove from pan and put into pot. Add tomato sauce and a pinch of basil. Cook 1 1/2 hours over moderate heat.

    GRANDMA GUERINA'S BRAISED WOODCHUCK

    Using a crock or bowl (not a metal pan) marinate the chunks of meat for 48 hours in:

    1 c. sugar
    1/4 c. vinegar
    1/4 c. salt
    2 bay leaves
    1 slice onion
    1/4 tsp. chili powder
    Enough water to cover meat

    Dry pieces and roll in seasoned (salt and pepper) flour. Brown in imported olive oil in a heavy frying pan. Add to pan:

    1 chopped onion
    1 chopped carrot
    1 chopped stalk of celery (with leaves)
    1 c. tomato juice
    6 oz. tomato paste
    1/2 tsp. oregano
    1/2 tsp. basil
    1/2 tsp. marjoram

    Cover and simmer over low heat until the meat is tender about 2 hours. Place the meat on a heated platter surrounding a bed of buttered noodles. Pour the sauce over both. Serve with a green salad dressing with oil and vinegar and hot Italian bread.

    The above recipes work with Possum and coons also.

    :D Al
     
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  8. Jaison

    Jaison Here comes the boom! Forum Contributor

    When I was a kid in Kentucky, we had an elderly neighbor. He would tell me stories of what it was like back in the early 1900s.

    One story involved him chewing a piece of 'possum for a week straight so it would be soft enough to use as a slug in his shotgun.

    I pondered that forever and couldn't figure out what he did with that piece of possum at night.
     
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  9. alleyyooper

    alleyyooper G&G Enthusiast

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    Why he would just keep on chewing it in his sleep.

    :D Al
     
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  10. Jaison

    Jaison Here comes the boom! Forum Contributor

    Lol! That's the spirit of the fellow, right there.

    Not to highjack, but he also inadvertently started a modern neighborhood tradition where I live now.

    Back in '76, we had massive snows in Kentucky. Out of school for a couple weeks, but my parents still had to work.

    They took my sister and me to this elderly neighbor during the day. Evidently, I was getting 'bored', so the fellow grabbed some fishing rods and he, the sister unit and I went outside. We drank hot chocolate and fished for snow sharks.

    It was fantastic! To this day, I remember that exercise in futility well. In fact, a few neighbors and I get together after big snows and after shoveling to share a beer and fish for the elusive snow sharks.
     
    Last edited: May 27, 2017 at 1:03 PM
  11. runfiverun

    runfiverun G&G Evangelist

    we have the rock climbing version out here.

    the Indians used to gather up every spring and sweep through the lava rock valleys and harvest the marmots as their meat source for this time of year.
    they would usually just cook them whole [fur on] right over the coals.
     
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